Patents Represented by Attorney Michael D. Ellwein
  • Patent number: 4542035
    Abstract: Aerated foam food products of the frozen dessert type are provided with improved stability and smoothness, thereby allowing them to be stored and distributed at 0.degree. F. (-18.degree. C.) without loss of quality. Improved stability is achieved by using a protein bridging edible multivalent cation containing electrolyte.
    Type: Grant
    Filed: March 16, 1984
    Date of Patent: September 17, 1985
    Assignee: The Pillsbury Company
    Inventors: Victor T. Huang, Cynthia A. Colson, Sam Yong, John F. Clemmings
  • Patent number: 4526801
    Abstract: A refrigerated dough is provided which contains a volatilizable edible substance having a vaporization temperature of less than about 200.degree. F. and a packed specific volume of greater than about 1.25 cc/gm. The dough provides higher specific volumes upon baking. The dough is at least partially chemically leavened and is adapted for containment in a container for storage under refrigerated conditions.
    Type: Grant
    Filed: August 1, 1983
    Date of Patent: July 2, 1985
    Assignee: The Pillsbury Company
    Inventor: William A. Atwell
  • Patent number: 4511585
    Abstract: Ready-to-eat baked goods which are of high quality and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked good is equal to or less than 0.85, the ratio of total water to edible liquid, polyhydric alcohol is equal to or less than 4.8 and the ratio of starch to edible, liquid polyhydric alcohol is equal to or less than 3.95.
    Type: Grant
    Filed: May 6, 1983
    Date of Patent: April 16, 1985
    Assignee: The Pillsbury Company
    Inventor: Jack R. Durst
  • Patent number: 4456625
    Abstract: Ready-to-eat baked goods which contain a substantial portion of non-gelatinized starch, and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked good is equal to or less than 0.85, the ratio of total water to edible liquid, polyhydric alcohol is equal to or less than 4.8 and the ratio of flour to edible, liquid polyhydric alcohol is equal to or less than 5.6.
    Type: Grant
    Filed: June 14, 1982
    Date of Patent: June 26, 1984
    Assignee: The Pillsbury Company
    Inventor: Jack R. Durst
  • Patent number: 4446163
    Abstract: A rice or other starch based product is provided which is manufactured from either broken rice or whole rice which is first ground and then pressure-formed into rice-shaped pieces. The pressure formed pieces are then heated by exposing them to saturated steam at a super atmospheric pressure above 0.5 psig in an autoclave for a sufficient time to gelatinize a major portion of the starch. After further processing, the rice pieces can be reconstituted by a consumer for consumption.
    Type: Grant
    Filed: June 29, 1982
    Date of Patent: May 1, 1984
    Assignee: The Pillsbury Company
    Inventors: Edward L. Galle, Roy G. Hyldon, William P. Egar
  • Patent number: 4434186
    Abstract: In a process for preparing an aerated frozen food product such as mellorine or a shake beverage wherein water, fat, protein, emulsifier and stabilizer are blended together to form a mix which is homogenized to form an oil-in-water emulsion and is subsequently whipped under freezing conditions, improved stability is achieved in the product by selecting a specific oil having high solid fat content at room temperature, homogenizing the mix of ingredients under conditions sufficient to form an emulsion having a relatively narrow distribution of small diameter fat globules, and aging the emulsion to crystallize the fat globules prior to whipping. Stable aerated frozen products provided in accordance with this invention can be stored and distributed at 0.degree. F. without loss of quality and have a variety of commercial uses.
    Type: Grant
    Filed: January 4, 1983
    Date of Patent: February 28, 1984
    Assignee: The Pillsbury Company
    Inventors: Nitin Desia, Rory A. M. Delaney, Peter Brouwer, Victor T. Huang
  • Patent number: 4415598
    Abstract: A dough process is provided which allows for a slow release of pressure and dough expansion upon opening a dough container on chemically leavened fresh dough contained in the container with the release rate of pressure slower than a predetermined rate. The fresh dough contained in the container after slow release of pressure and baking will have high specific volume.
    Type: Grant
    Filed: May 11, 1981
    Date of Patent: November 15, 1983
    Assignee: The Pillsbury Company
    Inventors: Rocky W. Chen, Leah G. Evans, Deena G. Hohle, Charles H. Turpin, Samuel H. Yong, Barry S. Mikulski, David A. Kirk, Gerald T. Tracy, Raymond W. Tucker
  • Patent number: 4389420
    Abstract: A glaze is provided which can be used on a refrigerated dough contained in a container and adapted for storage in a refrigerated dough case. The glaze is so formulated that it will remain on the surface of the dough and provide a glaze on the exterior of the bread product made from the dough after baking.
    Type: Grant
    Filed: May 11, 1981
    Date of Patent: June 21, 1983
    Assignee: The Pillsbury Company
    Inventors: Samuel H. Yong, Donna J. Perlbachs, Glenn R. Wallin, Roberta C. Houle
  • Patent number: 4388336
    Abstract: A self supporting pliant dough product is provided which has provided in the formulation a drying agent which reduces the perception of gumminess in baked dough products. The dough can be chemically leavened and adapted for containment in a container for storage under refrigerated conditions.
    Type: Grant
    Filed: May 11, 1981
    Date of Patent: June 14, 1983
    Assignee: The Pillsbury Company
    Inventors: Samuel H. Yong, George R. Anderson, Liza Levin
  • Patent number: 4381315
    Abstract: A refrigerated dough and method of manufacture are provided which will result in a baked product having a bread-like texture and/or allows the use of fast acting leaveners. The dough is adapted for being contained in a pressurized container and adapted for storage under refrigerated conditions.
    Type: Grant
    Filed: May 11, 1981
    Date of Patent: April 26, 1983
    Assignee: The Pillsbury Company
    Inventors: Samuel H. Yong, Douglas A. Edmonson, Leah G. Evans, Deena G. Hohle, Susan H. Jensen, Leslie S. O'Keefe, Debra S. Laatsch
  • Patent number: 4379176
    Abstract: An icing composition which remains pliable and spreadable even at freezer conditions and yet which is also spreadable but not runny at temperatures ranging from room temperature to refrigerator storage temperatures. These characteristics are achieved by careful control of icing total fat content, sugar content, and within the total fat content, having a certain portion of the total fat content comprising liquid oil, and a certain portion comprising hydrogenated shortening, with the ratio of liquid oil:liquid oil plus hydrogenated shortening being within the range of from about 0.26 to 0.43 of oil:1 part of liquid oil plus hydrogenated shortening.
    Type: Grant
    Filed: March 5, 1982
    Date of Patent: April 5, 1983
    Assignee: The Pillsbury Company
    Inventors: Karen Scherwitz, James Citti
  • Patent number: 4372354
    Abstract: A dispensing apparatus adapted for dispensing a predetermined amount of one or more condiments or other fluids onto a sandwich or the like. The dispenser includes a stand supporting a nozzle which is connected in flow communication by conduits to at least one source of condiment. A valving arrangement and associated controllers are operatively connected to the conduits between the nozzle and the source of the condiment for selectively allowing a predetermined quantity of condiment to be dispensed through the nozzle.
    Type: Grant
    Filed: April 28, 1980
    Date of Patent: February 8, 1983
    Assignee: Burger King Corporation
    Inventor: Albert R. Moore
  • Patent number: 4372982
    Abstract: A dough composition for making quality, thinly sheeted farinaceous food products such as pie crust or the like and which is shelf stable. The dough composition contains a high-starch, low-enzyme flour, shortening, water, gluten and preservatives. The composition is particularly adapted for making a pie dough which, during manufacture, is pre-sheeted and folded twice for packaging, and then is unfolded by the consumer for use.
    Type: Grant
    Filed: June 18, 1981
    Date of Patent: February 8, 1983
    Assignee: The Pillsbury Company
    Inventors: Michael J. Haasl, Kenneth D. Snider, William L. Murphy
  • Patent number: 4327489
    Abstract: A dough cutter comprising a handle for grasping by a user. The handle has apparatus for limiting lateral movement of a cutter. The cutter is comprised of two or more cutting elements which are in side by side relationship and have mating edges. The cutting elements have depending cutting ribs and apparatus for retaining the two or more cutting elements in positional relationship with one another when releasably retained on the base. Retaining apparatus is provided for releasably retaining the cutting element on the base.
    Type: Grant
    Filed: January 23, 1980
    Date of Patent: May 4, 1982
    Assignee: The Pillsbury Company
    Inventor: Jeff Conrad
  • Patent number: 4297378
    Abstract: A dough composition for making quality, thinly sheeted farinaceous food products such as pie crust or the like and which is shelf stable. The dough composition contains a high-starch, low-enzyme flour, shortening, water, gluten and preservatives. The composition is particularly adapted for making a pie dough which, during manufacture, is pre-sheeted and folded twice for packaging, and then is unfolded by the consumer for use.
    Type: Grant
    Filed: January 31, 1980
    Date of Patent: October 27, 1981
    Assignee: The Pillsbury Company
    Inventors: Michael J. Haasl, Paul D. Pratt, Rocky W. Chen, Helen M. Fett
  • Patent number: 4283427
    Abstract: A microwave heating package, and a method of microwave heating. Both the package and the method employ a lossy chemical susceptor which upon continued exposure to microwave radiation becomes substantially microwave transparent, thus building into the system a unique maximum temperature shut off at the point at which the chemical susceptor becomes microwave transparent. The chemical susceptor is comprised of a combination of a solute, such as inorganic salts of Group IA and IIA, and a polar solvent for the solute, such as water. The chemical susceptor may be composed of a hydrated form of the inorganic salts. The package, method and chemical susceptor may be used for microwave heating of many products, including among others, food products.
    Type: Grant
    Filed: December 19, 1978
    Date of Patent: August 11, 1981
    Assignee: The Pillsbury Company
    Inventors: William C. Winters, Hsien-Hsin Chang, George R. Anderson, Ross A. Easter, Jeffrey J. Sholl
  • Patent number: 4266108
    Abstract: A microwave heating device is comprised of a microwave reflective member having positioned adjacent thereto magnetic microwave absorbing material. The absorbing material, by being magnetic, will heat by coupling of the magnetic component of microwave radiation. The thickness of the absorbing material is such that at the Curie temperature the material will reflect at least about 65% of the incident microwave radiation. The absorbing material has a volume resistivity value R, at room temperature, in ohm cm of greater than about the value where Log R=(Tc/100)+2 where Tc is the Curie temperature (.degree.C.) of the material. By the proper combination of thickness, high resistivity and Curie temperature, the device is temperature self-limiting in a microwave field and can be used to heat objects in contact with the device to predetermined temperatures in spite of wide fluctuations in microwave power or power uniformity.
    Type: Grant
    Filed: March 28, 1979
    Date of Patent: May 5, 1981
    Assignee: The Pillsbury Company
    Inventors: George R. Anderson, Walter R. Ott, Edward J. Smoke, Ross A. Easter, Jeffrey J. Sholl
  • Patent number: 4261257
    Abstract: A toasting apparatus includes a housing in which is mounted a heating platen having two opposed heating surfaces. Conveying means are positioned on each side of the heating platen with each conveying means being spaced from a respective heating surface defining respective paths for travel of a bun half. Positioned at one end of the heating platen and the conveying means are two discharges for discharging a bun half from a respective path. At the other end of the platen there is provided a feed opening which is adapted to receive separated bun halves with each bun half being fed to a respective path with the inside face of each bun half being adjacent a respective heating surface for toasting. The conveying means conveys the bun halves from the feed end to the discharge end. The bun halves are discharged such that the inside faces of the bun face one another for facilitating assembly of a sandwich or the like.
    Type: Grant
    Filed: July 27, 1979
    Date of Patent: April 14, 1981
    Assignee: The Pillsbury Company
    Inventors: Frederick W. Henderson, Albert R. Moore
  • Patent number: 4245581
    Abstract: A particulate material dispenser for use with a conveyor system wherein particulate material is applied to a plurality of substrate receiving bases carried on the conveyor system; comprising a hopper mounted on a frame over a portion of the conveyor system and having a front wall, a rear wall, a pair of spaced vertical side walls, and a reduced bottom wall. The bottom wall is provided with a plurality of spaced and aligned openings for allowing the passage of particulate material therethrough. An agitator shaft is disposed horizontally above the openings and has opposite ends journalled in the side walls. A plurality of tines are mounted on the agitator shaft and extend downwardly therefrom so that their lower ends are adjacent the openings. A motor is connected to the agitator shaft through intermediate collar rods, links, etc. to oscillate the shaft so to cause the tines to swing in an arc above the openings thereby urging the particulate material through the openings.
    Type: Grant
    Filed: November 16, 1979
    Date of Patent: January 20, 1981
    Assignee: The Pillsbury Company
    Inventor: Rupert L. Spencer
  • Patent number: 4242366
    Abstract: A blend of commercial grade emulsifiers suitable for use in a dry prepared mix, dry prepared cake mixes containing such blend and processes for preparing same are described and claimed. The blend comprises an admixture of three separate functional emulsifying components consisting essentially of 46-68% propylene glycol monoester, 20-39% alpha monoglyceride and 9-22% glyceryl lacto ester.
    Type: Grant
    Filed: October 24, 1978
    Date of Patent: December 30, 1980
    Assignee: The Pillsbury Company
    Inventors: Jay E. Morgan, Anthony J. DelVecchio, Betty L. Brooking, David M. Laverty